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Rhubarb soured cream pie recipe

Rhubarb soured cream pie recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Rhubarb pies and tarts

A lot of rhubarb pies have a meringue topic and that really looks and tastes best the same day but this pie has a soured cream topping which is still nice the next day.

1 person made this

IngredientsMakes: 1 Rhabarberkuchen

  • For the pasty base
  • 70g butter
  • 70g caster sugar
  • 1 egg
  • 200g plain flour
  • 2 level teaspoons baking powder
  • For the filling
  • 500g fresh rhubarb, trimmed and diced
  • 2 eggs
  • 100g sugar
  • 200g soured cream

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Mix butter, sugar, egg, flour and baking powder till smooth. Refrigerate till it is solid enough to roll out.
  2. Preheat oven to 175 C / Gas 3-4. Grease and flour a 26cm springform tin.
  3. Roll out pastry and line bottom and sides with it. Cover with rhubarb and bake in the preheated oven for 20 to 25 minutes.
  4. While the pie is in the oven separate eggs. Beat egg yolks and sugar till light and fluffy. Beat egg whites till they stand in stiff peaks. Fold egg whites and soured cream into to egg yolk mixture and spread over the rhubarb. Bake till lightly browned, about 20 minutes. Let cool completely before cutting.

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Honey-Lemon Rhubarb Pie with Sourdough Crust

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There is always a reason to celebrate. I just have to believe. Always. Even amidst the hustle and bustle, the weariness and sighs, the tangled relationships and other life-living discomforts…

When life feels so big, what a joy to know we are free to celebrate at anytime the littlest of things. Celebrations bring smiles, perspective, a lightness and often a refreshing momentary distraction.

We are big into celebrations in my household. Today alone we celebrated: my outside vase holding three different colors of fragrant lilacs my youngest little treasure sleeping through the night the unexpected absence of mosquitoes flying around our backyard and a warm sunny morning to start our day.

And what better way to celebrate than with a slice of homegrown homemade rhubarb pie! Mama says, “Pie for breakfast, everyone! Grab your forks. We are celebrating!”

I must say, we all thoroughly enjoy this recipe. And like the sourdough coconut muffins, this pie is easy, adaptable, and nourishing! Feel free to use your favorite crust recipe if you haven't yet taken the dive into sourdough.

And, up here, rhubarb is happily in season. If that's not the case for you, make a couple tweaks and create a completely different flavored pie. I am confident that this recipe will work beautifully with other fruits as well.

If you aren't a fan of lemon, feel free to leave out the zest. If you aren’t a fan of lemon, feel free to leave out the zest. I made a pie just recently without it and it was equally delicious. In my next pie or two I hope to add a cup of blueberries or maybe some raspberries. Doesn't that sound tasty?

And one last thing, I tend to lean toward tart. Nothing like waking up a taste bud or two. So, keep that in mind when you use my sweetener quantities. I figure, if it's a little on the tart side, you can always top it with a scoop of ice cream!

Remember — before you take a bite, don't forget to celebrate! Do you hear a beautiful bird song coming from a nearby tree? Enjoying a particularly wonderful book these days? Receive a bouquet of dandelions from a certain special someone lately? All great reasons to celebrate with a slice of summertime goodness!

And may our eyes be forever open to the celebrations all around us and the knowledge of God's presence in and through it all! “This is the day the Lord has made let us rejoice and be glad in it.” –Psalm 118:24

Little or big, what is something you can choose to celebrate today?

Rhubarb soured cream pie recipe - Recipes

I was going to make Rhubarb Muffins, but then thought I'd try something different. So I searched Pinterest for Rhubarb Bread recipes. There were several that looked delicious, but I settled on this one from Hoot-n-Nanny. The oatmeal on top was what sold me. I cut down the sugar and oil just a bit and used some white whole wheat flour.

Rhubarb Bread
adapted from Hoot-n-Nanny

  • 1 egg
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 tsp. vanilla extract
  • 1 cup soured milk *
  • 2-1/2 cups flour (part whole wheat)
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 2 cups chopped rhubarb
  • 3 T. butter, melted
  • 1/2 cup brown sugar
  • 1 tsp. ground cinnamon
  • 1/2 cup rolled oats
  1. Preheat oven to 325°. While oven heats, place butter for topping in an oven-proof mixing bowl and place it in the oven to melt.
  2. In a large bowl, mix together egg, oil and 1 cup brown sugar. Stir in soured milk and vanilla. Combine flour, salt and baking soda and cinnamon and stir into sugar mixture until combined. Fold in rhubarb. Pour batter into two lightly greased 9x5 inch loaf pans.
  3. Remove bowl with melted butter from the oven and add the rest of topping ingredients. Sprinkle over the unbaked loaves.
  4. Bake in a preheated oven for 45-50 minutes, until a toothpick inserted into center comes out clean.
  5. Cool on wire rack 10 minutes then remove from pans.

I used 1-1/2 cups white whole wheat flour and 1 cup unbleached flour. I buy the Wheat Montana Prairie Gold flour at Walmart. It's made from hard white spring wheat and finely ground so it's lighter than traditional whole wheat flour but still has all the whole grain benefits. I think traditional whole wheat flour would add a bit more flavor and texture to this, but I'd probably switch the measurements and use only 1 cup of whole wheat and 1-1/2 cups unbleached. I might add a tablespoon of ground flaxseed for flavor, too.

Other than that, I don't think I'd change a thing about this bread. It's really good, and I especially like the brown sugar and oat mixture on the top. It kind of bakes down into the bread in places and gives it a kinda of crunchy/gooey bite, and it's yummy. It does make the bread a bit crumbly, so it's best to use a plate when eating this - or stand over the kitchen sink, so you don't make a mess.

I suppose you could put butter on this, but so far I've just been slicing it and eating it. Or there was another recipe on Pinterest that included a recipe for Honey Rhubarb Butter - which would probably be great on this and other things too. I may just need to pull another package of rhubarb out of the freezer.

Update: I had to make the Honey Rhubarb Butter. I used 1 package of frozen rhubarb (2 cups, mostly thawed), 2 T water, about 3 T raw honey, 1 tsp. cinnamon, and 1/2 tsp. cloves. I cooked the rhubarb and water until mushy then stirred in the honey and spices. I did not blend it because it didn't seem to need any blending. It's really good on the rhubarb bread, and I think it will be really good on other things like toast and biscuits. I'm thinking I'll cut the cloves in half and only use 1/4 teaspoon next time, because they're a bit strong - not bad, really I just think I'll like it better with less.


Preheat the oven to 200˚C/Fan 180˚C/Gas 6. Wash the rhubarb, shake dry, then cut into 2cm slices. Cut any thicker stalks lengthways, so the pieces are an even size. Toss with 3 tbsp caster sugar in a roasting tin, spread out in an even layer, then cover with foil and roast for 15 minutes. Uncover, then cook for 5 minutes more, until the rhubarb is just tender, bright pink and the juices are syrupy. Cool completely, then drain off all the juices and reserve both the rhubarb and rhubarb syrup for later.

Turn the oven down to 180˚C/Fan 160˚C/ Gas 4. Grease a 900g loaf tin and line with baking parchment, making sure that it stands 2-3 cm above the top of the tin. In a large bowl, use electric beaters to beat the butter and sugar until pale and creamy. Mix the flour, baking powder and salt together, then sift over the creamed butter and sugar beat in. Add the almonds, eggs, vanilla, soured cream and ½ the orange zest (if using), then beat again to make a thick, even batter.

If the rhubarb has released any more juice since draining it the first time round, add it to the rhubarb syrup. Smooth 1/3 of the batter into the tin, then scatter with 1/3 of the rhubarb, spreading it out well. Repeat, finishing with rhubarb.

Bake for 30 minutes, until golden and risen, then turn the oven down to 160°C, gas mark 2 and bake for a further 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 15 minutes, then use the parchment to lift the cake onto a rack cool completely.

To make the glaze, mix 1 tbsp of the reserved rhubarb syrup with the icing sugar and remaining orange zest (if using). Drizzle the glaze over the cold cake and leave to set. Slice with a serrated knife.

Rhubarb Kuchen

Eating local. Eating local seasonal ingredients. Yes and yes. Great concept, but in certain parts of the world there’s not a whole lot to be grown during certain months of the year. Leave it up to Old Man Winter and his love for the East Coast.

That’s all done and over, for now anyhow. Spring is here. Rhubarb marks the start of the season of warm sunny days and bountiful fresh veggies and fruit.

I like rhubarb. I truly enjoy it’s unique, tangy flavor. It seems every time I use it I pair it up with strawberries. Really, strawberries & rhubarb are like peas and carrots. Tried and true, sure – but I wanted something new. I wanted to make something that focused on just the rhubarb. No distractions. An all or nothing type of deal.

I didn’t have to look far for the perfect recipe. I had this recipe for years. It’s an old German recipe from an old German friend.

I wondered why I’ve waited so long to bake this dessert. Perhaps I fall into seasonal routines with seasonal tastes. Much like every Thanksgiving I still crave my grandmothers potato filling – each Spring I look forward to a strawberry & rhubarb pie.

Onto our Rhubarb Kuchen. Kuchen is simply a German cake. It’s a yeast cake, so you’ll need to plan for about two hours of rise time. No biggie though – this kuchen is a simple, no knead version. No major fussing here.

The dough makes enough for two kuchens. Throw that other half of the dough in the fridge and use it another day. Bake it with some butter, sugar & cinnamon and you’ll have yourself a fab little cake.

Sprinkle your chopped rhubarb pieces over the dough, spoon the custard on top and bake. Soon your whole house will be filled of the one and only tantalizing aroma of rhubarb. Oh, I missed that smell……

This cake is delicious. I had a hard time stopping myself after a piece or two. Delicious it is, pretty it isn’t. Although there’s beauty in all things, this Rhubarb Kuchen is one ugly cake. I pondered upon ways to gussy it up but had zero time to fuss. It’s been a busy few weeks. A little whipped cream and a sprinkle of cinnamon fixed it up enough.

Everyone’s been telling me how great rhubarb freezes – so I might just give it a try this year. Perhaps I’ll revisit (and dress up) this cake during the winter months.

I hope you enjoy this cake where it’s all about the rhubarb. Thanks so much for stopping by – Happy Baking!

Healthier-Rhubarb-RecipeLow Cal Rhubarb

Try a healthier-rhubarb-recipe in a variety of unsweetened- rhubarb-choices to sample.

A low-fat-rhubarb recipe immediately makes me think of one thing. Tasteless. But it shouldn't.

Sometime ago, I was quite involved with low-fat baking. I discovered that many of the ingredients we use everyday for sugar and butter are automatically replaced by pureed fruits and honey and yogurts.

Pureed prunes took the place of butter in many cases. Yogurt was used frequently as the missing "fat" or butter also. It was what gave the recipe the moisture. No prunes here though.

Unsweetened applesauce was used in the same capacity as the yogurt. Again, it gave the dessert the moisture and a tart taste.

Concentrated juices are also frequently used as sweeteners to replace that sugar fix we crave so often.

Those with a diabetic condition however still had to watch the amounts of concentrates they used. There were still limits!

Am I still into low-fat baking? No. The reason is simple. In addition to enjoying so many fruity desserts, I love chocolate.

And, I was on a mission. I was searching for the ultimate chocolate dessert that would be low-fat or better yet, fat-free. I could eat as much as I wanted and never gain an ounce.

I never found it, and no matter how much I tried, the chocolate and pureed prunes combination just didn't do it for me.

I honestly though enjoyed the muffins and the squares. They didn't have prunes in them and I'm sure that helped. As for taste, they wereloaded with taste. It was a different kind of sweetness but they were quite ok. I didn't seem to notice the low-fat replacement ingredients. The spices seemed spicier. And I had more energy for sure. wasn't so tired all of the time.

I am not a Doctor, but I don't have to be one to know that less sugar and less fat is better for all of us no matter what our physique.

These recipes have been reduced in sugars and fats, and I think that is a good start to any healthier-rhubarb-recipe you might wish to try.


2 1/2 cups of diced sweet apples

4 cups of chopped rhubarb

1/3 cup concentrated apple juice

Mix the rhubarb and apples together and place in a single pie crust.

Combine the rest of the ingredients and sprinkle over the pie.

Dot with 1 1/2 tblsp. butter.

Cover with pastry lattice strips.

Bake at 400F for approximately 12 - 15 minutes.

Reduce heat to 350F and bake for 30 - 40 minutes or until top starts to brown and juices bubble.

Tip - Apples, lemons, and oranges all combine well with rhubarb in any recipe, especially pies and muffins.

1 cup finely chopped rhubarb

2 tblsp. light vegetable oil

Combine milk, egg and oil. Add the rest of the ingredients. Mix until moistened. Spoon into muffin cups or lightly oiled muffin tins. Bake at 350F for 25 minutes.

So many people today are doing their best to change old habits. It is not an easy thing to do! Take a look at this site to find out how one family is doing it.


Cover the rhubarb with boiling water. Drain and mix in the sugar and anise seeds.

Heat the corn oil and butter in a 1 quart dish. Place in a preheated oven set at 425. The mixture should simmer but do not let it brown.

Beat egg whites gently, and beat in the milk and flour. Pour this into the hot dish. Sprinkle with rhubarb mixture. Bake for 20 minutes.

Separately, melt 1 tblsp. butter and add 2 tblsp. brown sugar. When it has thickened or cooked like a syrup, pour over the top of the pudding. This can be served with a low-fat frozen yogurt.


1/2 cup unsweetened orange juice

3 tblsp. unsweetened apple sauce

1 1/2 cup finely diced rhubarb

Mix the dry ingredients separately.

With an electric mixer, blend the oil, applesauce, orange zest and orange juice. Add to the dry mixture and gently mix. Stir in the rhubarb.

Spoon the batter into muffin cups (12) to approximately 3/4 full. Sprinkle tops with pecans. Bake at 350F for 30 minutes.


1/3 cup plain low-fat yogurt

Puree the rhubarb in a processor until smooth. Add the sugar, orange juice, vanilla and yogurt. Pour into a suitable freezer container and freeze for 4 hours. Stir again and return to the freezer for overnight.

Remember, stewed rhubarb can be made with alot less sugar than usually called for. Pour it over breakfast items like waffles or pancakes. This is definately a healthier-rhubarb-recipe to use for breakfast.

Just because you are trying to maintain a healthier lifestyle, doesn't mean you have to give up some of your favorite desserts. It doesn't mean you have to stop baking the treats we all like to enjoy.

There are substitutes for some of those fattier ingredients that can be used when baking and still have basically the same taste. These substitutes can be used as an everyday guide whether you are baking a healthier-rhubarb-recipe or any kind of dish.

A regular pie-crust can be substituted with a graham cracker crumb crust.

Butter can be replaced by a light margarine in many cases.

Whole milk can be replaced by fat free or at least 1 or 2 percent milk.

Dried fruit can replace chocolate. Carob chips can be used also.

Use a light or fat free sour cream instead of the regular sour cream.

Try to use fat free yogurt and real fruit instead of fruit-flavored yogurt. And by the way, yogurt can always replace sour cream.

Fruits that are canned in water or natural juice should be used instead of fruit canned in sweet syrup. Real pureed fruits are an even better choice in regular baking.

Splenda is a great choice to replace sugar.

Cut the amount of required nuts in half always!! And like coconut, they should be toasted before using.

Egg substitute and egg whites (2 per real egg) can replace a whole egg.

Whole wheat flour is always the better choice over white flour.

Fat free whipped cream should be used rather than regular whipping cream.

These are some simple but common-sense choices to make when substituting. They won't be to everyone's taste exactly, but every little bit helps!

Being healthier on the inside, means taking care of the outside of your body too.

The Organic Skin Care Shop offers a huge selection of hand-blended Organic Skin Care Products .


6 stalks rhubarb
1 package Diet strawberry gelatin
1 cup sliced strawberries
1/3 cup water
4 Equal packets (artificial sweetener)

Combine chopped rhubarb and water in a saucepan. Simmer on low heat covered for approximately 15 or 20 minutes. Add the strawberries and the gelatin and remove from the heat.

Let cool and stir in the Equal. Pour into sterilized jars and keep refrigerated.

This healthier-rhubarb-recipe for jelly has been deemed appropriate for those with a diabetic condition. Please consult your Doctor or Dietician as necessary to be sure it is suited to you and your situation.

This recipe without the gelatin, also serves as a basic rhubarb compote.


2 cups chopped rhubarb
1 egg white
1 tsp. vanilla
1/3 cup apple sauce
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
pinch salt
1 tsp. baking soda
1 tsp. cinnamon or nutmeg
1 cup soured milk or buttermilk
2 cups flour

Combine all ingredients, creaming butter and sugars first. Pour into a 13 x 9 baking dish. Sprinkle top with cinnamon and a bit more sugar if you wish. Bake at 350F for 35 - 40 minutes.

Speaking of a healthier-rhubarb-recipe & eating. the best carrot recipe contains hundreds of delicious and healthy carrot recipes. Try new ways of cooking with our best carrot recipes like, World Best Carrot cake recipe, Carrot Cake, Carrot Salad, Carrot Soup & much more.


1/2 cup butter
1 cup flour
pinch salt
4 tblsp. icing sugar
2 eggs
1 1/2 c. sugar twin
1/4 cup. flour
1 tsp. baking powder
3 cups chopped rhubarb

Make the crust first by combining 1 cup flour, salt and icing sugar together. Place into a 12 x 7 cake pan, patting down evenly. Bake at 350F for 12 minutes. Remove and let cool.

For the filling, combine the sugar twin, eggs, rhubarb, baking powder, 1/4 cup flour and salt. Spread filling over the crust and bake at 375F for 30 minutes.

A Calorie Counter Chart that you can print and keep with you at all times can help if you are concerned about counting calories.

Spiced rhubarb and ginger brulee

This is an all-round-the-year recipe, using whichever fruit happens to be the cheapest and best at the time. Before doing the brulee part of the operation, it needs to be very well chilled, so it would need to be made ahead of the souffle.

Serves 2
150g rhubarb
20g demerara sugar
½ tsp ground ginger
175g Greek strained yoghurt
40g demerara sugar

You will need a small shallow baking dish and two 7.5cm ramekins or shallow oven-proof dishes with a capacity of 150ml.

Preheat the oven to gas mark 6, 200C.

Begin by trimming away a tiny amount from the ends of the rhubarb, then cut it into 3cm chunks and arrange them in a single layer in the baking dish. Then sprinkle with the ginger and 20g sugar, and bake on the centre shelf of the oven for 30 minutes. When it's tender (test with the tip of a knife or a skewer) remove it from the oven and let it cool.

After that, divide it between the two ramekins and top with the yoghurt, smoothing it evenly with the back of a teaspoon. Then cover and pop them into the fridge to chill.

When you are ready to cook, preheat the grill to its highest setting for at least 15 minutes (it needs to be very hot). Then sprinkle the remaining demerara sugar evenly over the yoghurt and place the ramekins about 7.5cm from the hot grill, then let them bubble and turn a lovely golden brown. This should take about three to four minutes, but don't go away, watch them like a hawk! Leave them to cool for about 20 minutes and put them back in the fridge (uncovered) until you want to serve them. They'll be fine for about two hours.

© Delia Smith 2009. Delia's Complete How to Cook is published by BBC Books, £30. For further recipes, visit

Tomorrow: Jamie Oliver's classic tomato spaghetti, followed by strawberries and gingernuts with vanilla ice cream

Rhubarb and blackberry country cake

… it does’t happen very often any more but I love it when the seasons catch you by surprise… one moment you’re stewing pumpkin in the slow-cooker or defrosting summer fruits for pie and the next minute you notice the neighbours rhubarb bush is in full growth and it’s time to start thieving… I mean asking very sweetly if you can ‘borrow’ some rhubarb. Sometimes it’s like living in nature’s larder – imagine me skipping like the Easter bunny around the fields plucking wild garlic from river banks and wild berries from the hedgerows… and of course at other times it’s like being stuck in nature’s freezer when there’s nothing anywhere but the barren landscape and only a trip to the local supermarket will suffice. It’s not quite as Edwardian as it sounds, it’s not like we have to saddle up a horse and cart or anything, although now I mention it…

rhubarb and blackberry country cake
I was searching for rhubarb recipes at the weekend. I wanted to do something a little homemade and rustic and Darina Allen’s brilliant Forgotten Skills of Cooking came to the rescue. I love this book. I feel that in another life I could have written these recipes. They are so homely and basic yet so beautiful and tasty and ‘from the land.’… and she’s right about the many recipes being forgotten. Some classics gently disappear from the table because they’re not seen as trendy and this is a crying shame… this cake which is more like a pie is just a ridiculously simple recipe with a gorgeous fluffy pastry made good by using soured cream or sour milk.. the pastry is so much like a scone that I may in fact use it as a scone recipe next time… oh and i’ve added some blackberries to my pie cake just because they were in the fridge.

as an aside, it’s frustrating when a cookbook, for whatever reason gets a recipe and method wrong and it’s even more frustrating when it’s a recipe such as this which is obviously a family recipe passed down the generations… you have no come-back other than the fact that you’re left staggering at how odd the measurements are and even though you’re attempting to follow the recipe and method to the letter it’s glaringly obvious that it’s not going to work… now this is quite a simple dish so it was easy to see that the given weight for rhubarb of 700g was way too much but the suggested hour in the oven at 180C really got my goat because that would have clearly ended in burnt pastry and a wasted bake. I’m not saying i’m perfect but then i’m not Darina Allen…


Pin these Rhubarb Crumble Bars to your favorite Pinterest board so you can find them when you want to make them!

More Rhubarb Recipes to Love …

Let’s bake some Rhubarb Crumble Bars!

Flush with Rhubarb

Hello cooking companions. A friend of mine gave me about four pounds of rhubarb yesterday and informed me he has about four times that amount yet to harvest. I am a simple man. I love to make rhubarb/strawberry rhubarb pie a couple times a year but that is about the extent of my rhubarb experience. Anyone out there have any thoughts on some other uses for all this rhubarb I have? Especially interested in if anyone has good thoughts on something savory to use it in. Thanks!

Make a rhubarb chutney and use it on a pork tenderloin roast.

I mostly bake with it. Muffins, cheesecake, cake, and stewed. You can pickle it. That would help you use some up.

I second these - the rhubarb jelly also makes a wonderful addition to a cheese/charcuterie board. And pickled rhubarb can be a fun addition to tacos or salads where you want a hit of acid!

with my recent harvest I made 2 new recipes which both turned out great! Rhubarb upside down cake here and starwberry rhubarb crisp here . both recipes I am adding to my collection!

Oh my that upside down cake looks amazing

Takes about 7 cups diced rhubarb, about 3 lbs, to make a deep dish rhubarb pie. Yum! You can cook some with sugar for a sauce for yogurt, ice cream, waffles, pound cake can freeze this sauce.

I have a very good rhubarb cale recipe 1 1/2 cup augar 1/2cup shortening 1 tsp baking soda 1c soured milk (milk w vinegar) 2 cups chopped rhubarb 1tsp vanilla 1tsp salt 2 cups flours Mix until smooth, top with 1/2c sugar, 1/2c butter, 1/2tsp cinnamon.

A good sauce is rhubarb with orange slices cooked with sugar to taste.

You can make rhubarb slush to add to sodas (recipe is for a lot can be shrunk, this is a farm recipe) 40c rhubarb, 10c water, boil&strain 10pounds sugar, 10c water, boil until dissolved. 3 packages orange koolaid, 6 quarts cold water. Mix all together, add red food colouring, pour into old galleon ice cream buckets (makes 5), then freeze.

Ive also heard that ehubarb squares (similar to lemon ones) are good though i dont have recipes for them.


  1. Pista

    I think you are wrong. I'm sure. Let's discuss this. Email me at PM, we will talk.

  2. Maull

    A nice theme

  3. Voodooran

    There is nothing cool here

  4. Cephalus

    This is a scandal!

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